Tuesday, March 2, 2010

Aromatic spices make this roasted cauliflower dish pop. Based on a recipe from Thai chef Su-Mei Yu, we substituted nectarines for kumquats to add sweet, cool flavors to this spicy dish. We are a mixed marriage (David loves heat, Robin doesn't); if you're in the latter category, serve with Greek yogurt on the side to extinguish some of the heat here.